Eggplant souvlaki - eggplant on a stick

1. Rinse the eggplants under fresh water and cut them into equal size pieces.

2. Put them in a bowl and sprinkle 2 tbsp thyme, 2 tbsp. oregano, salt and pepper.

3. Mix well.

4. Add the juice of the 2 lemons and the olive oil.

5. Mix again and cover the bowl with a towel. Let aside for, at least, 8 hours or overnight.

6. Cut the tomatoes, the peppers and the onion into pieces.

7. Soak the skewers in water for about 30 minutes, in order not to get burned during baking.

8. Start threading the veggies on each skewer: one piece of marinated eggplant, one piece of tomato, eggplant, pepper, eggplant onion and over again until the skewer is filled.

9. Put them in a large baking pan, and pour the marinate mixture (which is left in the bowl) all over them.

10. Bake at 180ºC (356ºF) for 20-25 minutes.

11. Serve warm with potatoes or rice.